Pro tip: let your steak rest on a wire rack instead of a plate

I always used to rest my steaks on a cutting board or plate, and the bottom would get soggy and gray. Last month I tried putting them on a wire rack set over a baking sheet after searing, and the crust stayed crunchy on all sides after a 5 minute rest. The difference was night and day, the whole steak was evenly pink and the crust didn't steam off. Has anyone else tried this trick or do you just rest them on paper towels?

2 comments

2 Comments

the_ben4d ago

...and honestly I think the wire rack trick might be even more important for people who don't let their steaks rest long enough. Most folks I know skip the rest or just give it like two minutes which is barely enough time for the juices to settle. Sitting those short rested steaks flat on a plate basically guarantees a wet bottom and a crust that feels like wet cardboard by the time you cut into it. A rack lets you get away with a shorter rest without ruining all that hard work from the sear. So yeah it's a good tip for everyone but especially for the impatient cooks out there.

briannguyen4d ago

Last weekend I tried that rack trick with a couple ribeyes and I actually forgot about them for like 15 minutes while I was messing with the grill temp. By the time I remembered, the crust had this nice all-over crunch that I never get from a plate. My buddy Dave always skips resting entirely because he says he's hungry and then wonders why his steak leaks all over the cutting board like a broken faucet. I'm gonna send him this thread because maybe a rack is the middle ground he needs.